Dutch Currant Buns (Krentenbollen)

While pretty much the rest of the world was baking Hot Cross Buns today, I applied myself to the task of baking currant buns. They're not really that unlike Hot Cross Buns, just a wee less fancy - how Dutch. Although we do like our enriched breads when Easter comes around, I'm going to confirm a prejudice here and say that the Dutch are frugal. I'm Dutch so I'm allowed to! We religiously pack lunches for school and work, much to the desperation of foreigners, in particular foreign students. While packs of Germans and Spaniards are scouring university grounds looking for a decent (hot) meal in their lunch break, you'll see Dutchies munching on the sandwiches they threw together the evening before. Stale bread with cheese. Yum. At least you'll have that one addition to your lunchbox that still feels and tastes fresh, and that has survived the cold claws of the refridgerator: a currant bun (krentenbol) with butter. 

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Cinnamon Bun Day (Kanelbullensdag)

You have to love a country that celebrates the glorious cinnamon bun, or any baked good for that matter. Sweden celebrates "kanelbullensdag" every year on the 4th of october. Since Sweden is like my second home country, I thought I might celebrate this day today and bake some lovely buns. It's not too late to get baking yourself! You can bake these buns seperately on a baking sheet or in bun cases (shouldn't those technically be pants?) and decorate with nib sugar. You'll notice the recipe is a little different, in Sweden they often measure in deciliters. Don't let that scare you off though, it always works out well. Just keep to the recipe!

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